BBQ Restaurants in Uvalde

Select Local Merchants

If the Aue family didn’t put Texas on the map, they at least made it tastier. Max Aue founded the town of Leon Springs, Texas in the 1800s. Years later, his son Rudolph founded Rudy’s, a country store and barbecue joint that eventually spawned more than 30 outposts throughout Texas and the American Southwest. Each one of them possesses a 100% oak-fired BBQ pit that slow cooks tender slabs of meat, adding a smoky flavor and tender texture to every bite. St. Louis pork ribs, lean and moist brisket, and jalapeño sausages are a few examples of the succulent morsels that emerge from the wood-fired pits straight to the plate. Classic sides such as potato salad and corn on the cop prove delicious accomplices, while banana pudding and peach cobbler grant every meal with a sweet and satisfying coda.

330 Braddie Dr
Del Rio,
TX
US

Kerrville's Sports Headquarters, Home of the King Wing available in over 30 flavors. Fresh Ground Certified Angus Burgers, Slow Cooked Memphis Style Pulled Pork Sandwiches, Philly Cheesesteaks, Chicken Fried Chicken or Steak Sandwiches, Fried Pickles-Cheese Stix-Mac&Cheese and our Armadillo Eggs.

810 Sidney Baker St
Kerrville,
TX
US

Hailed by the San Antonio Express-News for ?giving customers what they want,? Sausage Hauze?s owner Joaquinn Arch and his team of culinary wizards whip up savory dishes brimming with Texas barbecue. The restaurant specializes in sizzling up sausages from across the state, while the Come Here Baby sauce renders meals as tender and rich-tasting as a kiss from the Monopoly man. According to the San Antonio Express-News, the restaurant, once home to the historic Grandview Food Center, features an in-house meat smoker that envelops guests in aromatic clouds of wood smoke, much like a beaver's humidor.

734 N New Braunfels Ave
San Antonio,
TX
US

If the Aue family didn’t put Texas on the map, they at least made it tastier. Max Aue founded the town of Leon Springs, Texas in the 1800s. Years later, his son Rudolph founded Rudy’s, a country store and barbecue joint that eventually spawned more than 30 outposts throughout Texas and the American Southwest. Each one of them possesses a 100% oak-fired BBQ pit that slow cooks tender slabs of meat, adding a smoky flavor and tender texture to every bite. St. Louis pork ribs, lean and moist brisket, and jalapeño sausages are a few examples of the succulent morsels that emerge from the wood-fired pits straight to the plate. Classic sides such as potato salad and corn on the cop prove delicious accomplices, while banana pudding and peach cobbler grant every meal with a sweet and satisfying coda.

10623 Westover Hills Blvd
San Antonio,
TX
US

The phrase "fall off the bone" should evoke an instant, Pavlovian response for fans of barbecue. But for Gilbert G. of Southside BBQ, the road to succulent ribs takes longer than a second?a lot longer. For 18 hours, Gilbert and his team smoke brisket and pork ribs to perfection. Chicken and pulled pork, meanwhile, stay in for 12 hours. The tender meat is then served up by the pound or layered into sandwiches. To complete the tour de barbecue, the casual restaurant also serves classic sides such as coleslaw, potato salad, and lots of napkins.

6020 S Flores St.
San Antonio,
TX
US

Go Hyang Jib's main draw is its pork bulgogi—thin strips of tenderloin marinated in hot-pepper sauce and charred over an open flame. But bacon lovers (and their dates) will swoon over the bacon feast for two, which features Korean-style bacon cooked at the table and garnished with lettuce and hot bean paste.

4400 Rittiman Rd
San Antonio,
TX
US